Coconut Cheesecake

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 Graham Pie Crust (6 oz.)
2 cups thawed Cool Whip Whipped Topping
1/2 cup Angel Flake Coconut, toasted

Preheat oven to 350 degrees. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Pour into crust.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator. Makes 10 servings